Q: What is the ideal live weight for animals to be butchered?
For beef, we recommend a live weight of approximately 1,250–1,350 pounds, with Holsteins typically weighing slightly more. For hogs, a live weight of 280–300 pounds is ideal for optimal meat yield and quality.
Q: About how much meat will I get back from my animal?
Processed meat yield varies based on the animal’s size, breed, and fat content. As a general guideline, beef customers can expect to take home approximately 60% of the hanging weight after processing and packaging.
Q: Do you ship meat?
No. At this time, all meat products must be picked up at our facility.
Q: How do I schedule an animal for processing?
Planning ahead is important, especially during fair season and other busy times of the year. Simply give us a call to reserve a processing date. We process animals on scheduled slaughter days and will provide drop-off instructions when your appointment is booked.
Q: How far in advance should I book my processing appointment?
We recommend scheduling as early as possible. During peak seasons, appointments may fill several months in advance.
Q: What type of meat do you process?
We provide custom meat processing services from livestock to turkeys. Contact us for current scheduling availability and processing options.
Q: Can I customize how my meat is cut and packaged?
Absolutely. We work closely with each customer to ensure steaks, roasts, ground beef, pork cuts, and specialty items are processed according to your preferences.
Q: Do you offer smoked and specialty meat products?
Yes. We produce a variety of smoked and specialty products, including:
- Bacon
- Beef Jerky
- Okie Beef Jerky
- Dried Beef
- Beef & Pork Stix
- Pepper Stix
- Teriyaki Stix
- Summer Sausage
- Specialty Smoked Meats
Availability may vary seasonally.
Q: Can I purchase meat without having an animal processed?
Yes. We offer retail meat products and may have bulk beef or pork options available. Contact us for current inventory.
Q: Do you sell whole, half, or quarter beef?
Yes. Depending on availability, customers may purchase whole, half, or quarter beef. Contact us for current pricing and availability.
Q: What is hanging weight?
Hanging weight (also called carcass weight) is the weight of the animal after slaughter and removal of the hide, head, and internal organs. Processing fees are typically based on hanging weight.
Q: How long does processing take?
Processing times vary depending on seasonal demand, aging requirements, and specialty products requested. We will provide an estimated completion date when your animal is dropped off.
Q: Do you age beef before processing?
Yes. Beef is typically aged to enhance tenderness and flavor. Aging times may vary depending on customer preference and scheduling.
Q: What forms of payment do you accept?
We accept Visa, Mastercard, and Discover
Q: Why choose your processing facility?
With over 100 years of combined experience, we are committed to providing quality meat processing, premium products, and exceptional customer service. Whether you’re processing your own livestock or purchasing meat from us, our goal is to deliver quality, consistency, and craftsmanship in every order.
Still have questions? Contact our team today. We’re happy to help you schedule processing, discuss custom cutting options, or learn more about our retail and specialty meat products.
BEN-LEE PROCESSING, INC.
We process your meat the way you want it!
12783 Hwy. 25 Atwood, KS 67730
Tel: (785) 626-3732 | email: kathy@benleemeatprocessing.com
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